by Olena

Healthy Zucchini Brownies

by Olena

Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!

These zucchini brownies are a pure delight! An old recipe of mine that needed a photo makeover. Everyone in my household was particularly excited for this re-do as kids love them!

Fudgy and easy these chocolate brownies are made with coconut oil, maple syrup and whole wheat flour. Nobody will be able to tell they contain sneaky veggies because it’s only 2 cups of shredded zucchini. They help to make brownies fudgy and moist but let’s be honest these brownies is not the best way to eat more vegetables.:)

MY LATEST RECIPES

Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!

Zucchini brownies taste even better the next day as they settle and cool off. Enjoy and also try my no bake black bean brownieshealthy pumpkin brownies and black bean brownies.

How to Make Healthy Zucchini Brownies

  1. Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paperFudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  2. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder and whisk until well mixed. Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  3. Give zucchini a gentle squeeze but do not ring out liquid completely. Add to a bowl and stir. Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  4. Add flour and mix well until combined. Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  5. Pour into prepared baking dish. Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  6. Bake for 18 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more, ovens vary and brownies are T sensitive.Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!
  7. Remove from the oven and let cool for about an hour in the pan. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares. Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!

Tips for Healthy Zucchini Brownies Recipe

  1. Do not overpack your measuring cup with zucchini because even extra 1/4 cup increases baking time.
  2. The top should be soft and glossy but the centre shouldn’t be too jiggly.
  3. Cut brownies, place on a plate and their sides and edges will dry up a bit overnight and become more fudgy. In fact, these brownies taste better next day.

Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!

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Healthy Zucchini Brownies

5 from 4 reviews

Fudgy, Easy and Healthy Zucchini Brownies Recipe with coconut oil, maple syrup and whole wheat flour. Best chocolate brownies nobody will be able to tell they contain sneaky veggies!

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 16 brownies

Ingredients

Instructions

  1. Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 375 degrees F and line 8 x 8 baking dish with unbleached parchment paper.
  2. In a large bowl, add egg, oil, maple syrup and pure vanilla extract; whisk to combine. Add cacao powder, baking soda and salt; whisk until well mixed.
  3. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
  4. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
  5. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares.

Store: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week. Freeze for up to 3 – 4 months.

Notes

Brownies become fudgier the next day, especially if stored cut up and separated or refrigerated. I leave them on a plate covered with kitchen towel on a counter overnight.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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52 comments on “Healthy Zucchini Brownies

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  1. Oh my goodness – these brownies ARE definitely better the next day! The recipe is great w such yummy simple/good for you ingredients (I liked the list much better than other recipes I looked up on the internet) I just bookmarked it for future reference!! ThankYou 🙂

  2. I didn’t have wheat flour so I used all purpose turned out Cakey, good texture however, turned out too salty and honey wasn’t sweet enough.. what did I do wrong? Measurements were exact as recommended…

    1. Used wrong flour. You can’t swap all-purpose for whole wheat or spelt. First one expands more as it is stripped of bran. Try with whole wheat, should be good.

  3. Hi – thanks for the great recipes. A quick question. Can I reduce maple syrup to 1/4 cup? Would that still work?

    1. I honestly don’t know if that will crucially throw off the ratio and consistency. You could try but no guarantees. These are not sweet though…

  4. Thank you for sharing this recipe. It’s brilliant. I cook it a little longer and it is the nicest cake consistency. Great way to get veggies into fussy eaters.

  5. These are great! I can’t wait to make you zucchini bread recipe next! We got so much zucchini this year that even freezing it hasn’t used it all up haha!

    1. Haha, isn’t it the same story every year?! They are so easy to grow, like cucumbers. That is why I keep making and posting zucchini recipes, they are just everywhere right now and so easy to cook with! Enjoy!

  6. As a mother who’s trying to make healthy school snacks for my children, these are great! They love them! These will be in a permanent rotation in our household. Thank you

  7. Question:
    My daughter hates seeing the string of zucchini in anything. What are your thoughts on if this recipe work if I blended the zucchini with the wet ingredients? (I blended all the wet ingredients along with banana and zucchini together in your muffin recipe and it worked great).

    1. Hi Jeanelle. This recipe calls for zucchini to be drained a bit. So I think if you blend zucchini first by itself and drain a bit of water, then add the rest of ingredients and blend it should work. Or shred zucchini, drain a bit and then blend. More work though but maybe better to ensure recipe’s success. See, zucchini banana chocolate chunks muffins call for not squeezed zucchinis all. So, that is easy to blend. I think do what said and you should be fine.

    1. No, I don’t, sorry. I went through a stretch of not posting nutritional info and then got “harassed” for it.:) But not this recipe. You can quickly do it yourself using spark people calculator.

      1. Health and weight loss are not about calories and low fat but rather eating real food and moderation. On top, modifying liquid amounts in recipe will not yield proper results.

  8. I’ve tried this recipe and even though I ended up with a chocolate cake, it was delicious fluffy…I can say it was a perfect accident!. I changed spelt flour (+2 tbsp over the measure) instead of whole wheat. I will try again with same measures instead of adding 2 tbsp and also I think I need to baked them in a lower temperature to get the right consistency,

    1. You could for sure. I don’t because I just pack it tightly or don’t pack it and that is it. Zucchini is not like flour that can throw off recipe by much. I hate weighing and measuring all together. But I have to for blog purposes. I cooked by the eye measure all my life so if I can avoid scale I will. In this case, scale is avoidable.

  9. Hi!
    Could you use apple sauce instead of the egg? I usually do this when I bake cakes and cookies but wasn’t sure how it would work with these.

    1. No. I know what you mean but in this recipe egg is crucial. I made these brownies without an egg and they were really like a cake. It will be the same issue with applesauce. I mean you can do it but brownies will be very cakey.

  10. Zucchini Brownies is a winner. Great flavour, it is just divine.
    Hi Olena,Thank you for your healthy recipes xx
    July 30th 2015

    1. 135 mg per each brownie. Daily recommended intake 2,000mg. Are you going to eat all 16 brownies at a time? Comments like this make me smile. So easy to just come in and throw in theories…

  11. Hi Olena,
    Have you ever tried these with coconut flour? I ran out of whole wheat flour and wanted to see if coconut flour will do the trick. Thank you for your awesome recipes!

    1. Hi Natalie. No, you can’t substitute coconut flour for gluten flour. Coconut flour is very “thirsty” and has no gluten. It is very tricky to bake with. You are welcome:) Wait until you get a ww flour.

  12. Response to my earlier comment. I’m sorry I missed the “through” part. Directions are fine, my mommy brain is not…Thanks again for sharing:)

  13. These are in the oven as we speak, can’t wait to try them! Also, I don’t not bake alot, so when I do, I go completely by the recipes directions, and I just wanted to let you know that in your directions I could not find where it said to mix in the coconut oil, syrup/honey, baking soda and salt. I realized after I put in the flour, that I had not put in the other wet ingrediants, so I mixed it in after, along with the baking soda. Hopefully they still turn out as amazing as yours look! Thank you for sharing!

      1. I think you’re missing a few steps… the directions do not include when to add the coconut oil, b. Soda. Salt and maple syrup.